CHAPTER 6 Recipes
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Relief E Orts During an Unprecedented Time of Need NESTLÉ US RESPONSE to COVID19
Relief Eorts During an Unprecedented Time of Need NESTLÉ US RESPONSE TO COVID19 People are at the heart of our business. Our employees, consumers and communities rely on us to enhance their quality of life and contribute to a healthier future. Now, more than ever, we are working around the clock to deliver on that promise. Our team is supporting communities in important ways: increasing support for our long-term partners through our core strengths, listening to experts on new areas of need and identifying more opportunities through local eorts and our employees. Total U.S. Donations $5M+ 2.9M 2.4M 4.6M Donations & Pounds of Food Total Meals Bottles of Water Sponsorships for People & Pets Coming Together Nationally, Working Locally Nestlé Red Cross Donation Nestlé Waters $1M to American Red Cross for community supplies Designed and donated distinctive blue water bottles and meals, and 1:1 donation matching made by to be filled with hand sanitizer for healthcare employees professionals and communities. Nestlé Pure Life Increasing bottled water donations to Flint, Mich., $1M sponsorship of No Kid Hungry to help raise for home delivery to the most vulnerable residents awareness for critical new online resource that helps families find meals Global Brands Division Maggi, NIDO, Abuelita and La Lechera Gerber Donation to Miriam’s Kitchen in Washington, D.C. to Contributed $2M worth of product and donations to provide 35K meals for the homeless Feeding America and other nonprofit partners Nespresso, Chameleon Cold Brew & S. Pellegrino Nestlé Creamers -
Whole Desserts Europa
Europa Restaurant & Bakery All desserts are created fresh in our bakery, by Pastry Chef Christie Sutton! Please order 2 days prior to pick-up (509)455.4051 [email protected] EuropaSpokane.com Whole Desserts Banana Coconut Cake Irish Cream Cheesecake A delicious banana cake layered with coconut macadamia New York style cheesecake on chocolate cookie crumb nut filling and cream cheese frosting. crust topped with a smooth, creamy Irish Cream $40 8” round mousse and covered with chocolate ganache. $49 16 slices Carrot Cake Traditional carrot cake with pineapple and carrots, Key Lime smothered in cream cheese frosting. (Walnuts on request) A lightly, sweet crust with a thick, rich creamy lime $44 9” round custard topped with a fresh whip cream. $33 8 slices German Chocolate Cake Chocolate cake layered with coconut and pecan frosting and Pumpkin Cheesecake topped with chocolate ganache. A delicious pumpkin cheesecake with a graham $44 9” round cracker crust topped with fresh whip cream. $44 16 slices Lemon Chiffon Cake Light buttery cake layered with lemon curd filling and New York Cheesecake topped with a lemon butter cream frosting. Traditional sour cream cheese cake with a graham $44 9” round cracker crust. Plain or choice of seasonal fruit topping. $44 14 slices Red Velvet Cake Chocolate cake layered with a rich cream cheese frosting. Apple Strudel $44 9” round Flame roasted apples with walnuts, and golden raisins wrapped in puff pastry crust and topped with caramel. Macadamia Nut Tart $32 8 slices A torte crust filled with dense, chewy coffee liqueur baked custard with chocolate chips and macadamia nuts. -
Nestlé El Mejor Nido
*** HOT SHEET *** 7530236 - 6/2 SR Hispanic - Nestlé El Mejor Nido Please note: MAKE SURE YOU ALSO REFER TO THE NESTLE EL MEJOR NIDO INFORMATION SHEETS & SCRIPT THAT WERE ALSO INCLUDED WITH YOUR IN-STORE TRAINING MANUAL. BE SURE TO INFORM CONSUMERS OF THE FOLLOWING: For even more recipe and menu planning ideas visit elmejornido.com and join the conversation at facebook.com/elmejornido.com MAKE SURE YOU ALSO DISPLAY THE NON-SAMPLED NON-REFRIDGERATED/NON-FREEZER ITEMS LISTED IN YOUR IN-STORE TRAINING MANUAL. DO NOT DISPLAY THE DIGIORNO, HOT POCKETS, STOUFFER'S OR LEAN CUISINE ITEMS. *** Thank you! *** Execution Accountability Guidelines In an effort to improve our performance and drive our success with Wakefern, the following accountability processes will be implemented immediately: Please be aware that the amounts listed in your Training Manual under Demo Shopping List, are only suggested amounts. If you run out of sample product prior to the end of the demo, and have spent the amount listed, you are authorized to purchase enough additional products to last to the end of your event. Keep in mind the total amount cannot exceed $100. Engagement Specialist cannot multitask and co-mingle personal purchases, while in line for demo purchases. All personal purchases must be a separate transaction at the end of the work day. Execution Date o All demos MUST be executed on the specific date assigned. If an emergency situation arises, you are to contact the Field Support Team (Hotline #: 1-800-238-9199) immediately. Swipe Policy – Your assignment -
MOTEK. MENU V30 for Online
MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated -
Mom's English Fruitcake This Recipe Comes from Nicholas Lodge's Mother, and He Writes, "This Is the Holiday Fruitcake That I Grew up With
Mom's English Fruitcake This recipe comes from Nicholas Lodge's Mother, and he writes, "This is the holiday fruitcake that I grew up with. I have very fond memories of making these traditional cakes with my Mother and Grandmother as well. I hope you start a holiday tradition as well with these cakes. I do have a warning for you, this recipe makes two generous five-pound cakes. Get out your largest mixing bowl and have fun!" 4 cups all-purpose flour, divided 1 cup whole milk 1 pound dates, chopped 3/4 cup light corn syrup 1 pound candied citron, optional 2 teaspoons baking soda 1 pound pecans, chopped 2 teaspoons ground nutmeg 1 pound figs, coarsely chopped 2 teaspoons ground allspice 1 (15 oz.) box raisins 1 teaspoon baking powder 1 (10 oz.) box currants 1 cup brandy 1 cup butter, softened plus additional brandy for soaking 2 cups white granulated sugar 12 large eggs Grease and flour 2 (10 inch) tube pans, then line with parchment paper and grease and flour the parchment paper as well and set aside. Combine 1/2 cup flour, and the next 6 ingredients in a large bowl. Toss lightly to coat and set aside. Beat butter at medium speed with an electric mixer until creamy. Slowly add the sugar. Add the eggs, one at a time, beating well until blended after each addition. Add milk and corn syrup and mix well. Combine the remaining 3½ cups flour, baking soda and next 4 ingredients. Add to the butter mixture alternately with the 1 cup of brandy, beginning and ending with the dry mixture. -
Everyone's Favorite Fruitcake Recipe Bundle
WELCOME TO YOUR EVERYONE'S FAVORITE FRUITCAKE RECIPE BUNDLE Included: Bundt Quartet Pan, Fruitcake Fruit Blend, Candied Orange Peel, Candied Lemon Peel, Mini Diced Crystallized Ginger, Vietnamese Cinnamon (1.5 oz.), Allspice, Nutmeg, Boiled Cider, and Ginger Syrup. HANDS-ON TIME: 30 mins. | BAKING TIME: 70 mins. to 75 mins. | TOTAL TIME: 2 hrs. 50 mins. | YIELD: 6 mini Bundt cakes INGREDIENTS INSTRUCTIONS FRUIT 1 To prepare the fruit: Combine fruit with liquid of choice in a nonreactive bowl; cover and let rest overnight. Alternatively, microwave everything for 1 minute (or until it's very about 4 cups (567g) Fruitcake Fruit hot), cover, and let rest 1 hour. Blend 2 ⅔ cups (227g) Candied Orange and/or 2 Preheat the oven to 300°F. Candied Lemon Peel 3 To make the batter: Beat together the butter and sugar in a large (6-quart) mixing bowl. heaping 1 cup (170g) candied red Beat in salt, spices, and baking powder, then eggs one at a time, scraping bowl after each cherries; optional addition. 1/3 cup (64g) Mini Diced Crystallized 4 Add flour and boiled cider to the batter, beating gently to combine. Stir in the juice or Ginger water, then the fruit with any collected liquid, and optional nuts. Scrape the bottom and ¾ cup (170g) rum, brandy, apple juice, sides of the bowl and stir until well combined. or cranberry juice 5 Scoop the batter into the lightly greased wells of a Bundt Quartet Pan, filling them to BATTER within 1/4" of the top; if you have a scale, you'll add between 400g and 465g of batter to each well (the highest amount if you've added cherries and nuts, lower if you've omitted 1 cup (227g) soft unsalted butter them, and in between if you've only added one or the other). -
Baked Goods Salads Halva Date Shake 7 Chicken Souvlaki Georgie's Gyros
BAKED GOODS flakey cinnamon swirl brioche 5 andros sourdough w/ honey butter 4 olive & pistachio twist danish 8 koulouri w/ taramasalata 6 chocolate halva croissant 6 halvaroons 2.5 olive oil lemon cake 3 2 wood fired pitas 5 CRETAN 14 OLYMPIA 17 olive oil fried eggs & tiny sunny side up eggs w/ fries cretan sausages & herbs & georgie’s gyro OBVI AVO TOAST 16 feta, dill, allepo pepper STRAPATSATHA 15 BAKED FETA & EGGS 17 a traditional scramble of santorini tomatoes, village farm eggs & tomatoes w/ feta bread & olives TSOUREKI FRENCH TOAST 15 cinnamon butter, tahini honey ANDROS GRANOLA 14 IKARIA 15 heaven’s honey, skotidakis egg whites, slow cooked yogurt & fruit zucchini, otv tomatoes & dill choice of 3 spreads, served w/ crudite, cheese & olives, 32 char grilled kalamaki & 2 wood fired pitas traditional tatziki 9 charred eggplant 9 CHICKEN SOUVLAKI 17 spicy whipped feta 9 GEORGIE’S GYROS 22 taramasalata 9 served on a wood fired pita w/ tomatoes, cucumber, spiced tiny cretan sausages 9 yogurt & a few fries ADD EGG 3 zucchini chips 14 char grilled kalamaki 12 crispy kataifi cheese pie 14 SALADS greek fries add feta 3 add egg 3 9 GREEN GODDESS 11 gyro 8 13 ADD chicken 6 BEETS & FETA PROTEIN octo 14 THE ANDROS 13/18 FULL COFFEE FROM LA COLOMBE COFFEE midas touch 14 french press 4/7 santorini bloody 12 espresso 3 olive martini 14 cappuccino 4 harmonia spritz 13 espresso freddo 4.5 ZERO beet it 10 7 cappuccino freddo 5 HALVA DATE SHAKE grove & tonic 11 almond freddo 5 almond, banana, cinnamon, panoma 10 honey, oatmilk JUICE FROM REAL GOOD STUFF CO. -
The Dinner Club By
TABLE OF CONTENTS Page TheAim.................................. 3 Goals........................................ 3 Requirements ......................... 3 Records.................................... 3 Exhibit.................................... 4 Suggestions 4 Demonstrations ---------------------- 5 Judging.................................... 6 The Dollar Dinner ................ 7 Planning the Menu ...... 7 Time Schedule ................ 8 Color Schemes ................ 9 Figuring the Cost ........ 9 Setting the Table .......... 9 Serving............................ 11 State Bread-Baking Contest 13 Meal Planning ........................ 14 Outline for a Dinner .......... 15 A Company Dinner .............. 17 Table Etiquette ...................... 17 Vegetables ................................ 19 Salads...................................... 21 Meat.......................................... 23 Desserts.................................. 27 Bread Baking ........................ 30 Amount of Work To Do 35 Cooperative Extension Work in Agriculture and Home Economics Wm. A. Schoenfeld, Director Oregon State College, United States Department of Agriculture, and State Department of Education, Cooperating Printed and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914 The Dinner Club By HELEN COWGILL Your enrollment for Division III of the Home Cookery Club Project has been received. Enclosed you will find all of the instruc- tions for completing the project, your record book, and six report cards. THE AIM This will be your third year of Cookery Club work. In the first year you learned how to prepare breakfast; in the second year you learned how to prepare luncheon or supper,and in this, the third, year you will learn how to prepare dinner. We hope that you will keep in mind that the aim throughout the three years of the Cookery project is that you may learn how to prepare three meals a day for your family of father, mother, brothers,and sisters, for what the family can afford to spend for food. -
Banquet Selections
BANQUET SELECTIONS 1 WE PRIDE OURSELVES ON EXCEPTIONAL CATERING SERVICES TAILORED TO YOUR INDIVIDUAL NEEDS AND TASTES. WE CAN CREATE A CUSTOM MENU TOGETHER, OR YOU CAN CHOOSE TO CUSTOMIZE OUR FARM-TO-FORK SEASONAL MENUS. CHEF PAUL HANCOCK CRAFTS DELECTABLE MENUS FOR YOUR GROUP USING ITEMS GROWN ON PROPERTY INCLUDING VEGETABLES, HERBS AND OUR EXTENSIVE CITRUS GROVES. YOU WILL ALWAYS GET FRESH INGREDIENTS PREPARED WITH TIME-HONORED TECHNIQUES SERVED IN OUR INTIMATE INDIAN WELLS RESORT. Breakfast 3 Lunch 8 Stations 14 Reception 16 Dinner 19 Beverage 23 Guidelines 26 2 BREAKFAST breakfast buffet plated breakfast breakfast stations anytime breaks 3 BREAKFAST BUFFET ESSENTIALS - 29 RISE & SHINE - 46 winter seasonal fruit winter seasonal fruit fresh baked assorted croissants | seasonal fruit preserve breakfast breads, seasonal muffins & scones | sweet butter breakfast breads & seasonal scones | lemon curd, sweet butter & local honey orange juice, coffee, decaf coffee, hot tea seasonal fruit yogurt parfait scrambled eggs THE MIRAMONTE CONTINENTAL - 34 applewood smoked bacon & sausage winter seasonal fruit breakfast potatoes fresh baked multi-grain croissants | seasonal fruit preserve mexican cinnamon scented french toast | wild berry compote breakfast breads & seasonal scones | lemon curd, sweet butter fresh juices | orange, grapefruit & carrot assorted chobani yogurt | house made granola coffee, decaf coffee, hot tea orange juice, coffee, decaf coffee, hot tea GOOD MORNING SANTA ROSA - 48 ENERGIZE - 38 ftw winter seasonal fruit winter seasonal -
Red Velvet Cake Courtesy Chef Joanne Chang AB'91
Red Velvet Cake Courtesy Chef Joanne Chang AB'91 www.flourbakery.com Makes one double layer 8 inch cake to serve 10-12 12 tablespoons (1 ½ sticks; 175 grams) unsalted butter, at room temperature 2 ¼ cups (450 grams) sugar 3 eggs 2 yolks 3 ¾ cups (460 grams) cake flour 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 ½ teaspoons salt ½ cup (60 grams) cocoa powder ¾ cup (180 grams) buttermilk ¾ cup (170 grams) crème fraiche 1/3 cup red food coloring 2 teaspoons vanilla extract Creamy Vanilla Frosting, recipe follows Preheat oven to 350 degrees and grease and flour two 8 inch cake pans. Photo: Flickr/Patent and the Pantry Using the paddle attachment of a stand mixer, beat butter and sugar together for 2-3 minutes until light and fluffy. Scrape the sides and bottom of bowl a few times to make sure you get any butter clinging to the sides. Whisk together the eggs and yolks and slowly add to mixer while mixer is on low speed. Scrape again and mix on medium speed for 1-2 minutes until mixture is homogenous. Meanwhile sift together cake flour, baking powder, baking soda, salt, and cocoa powder. In a small bowl, whisk together the buttermilk, crème fraiche, red food coloring, and vanilla extract. With the mixer on the lowest speed, add about 1/3 of the dry mixture to the mixing bowl and mix until the dry is just barely combined into the butter. Immediately pour about ½ of the liquid mixture into the mixing bowl and continue to mix on lowest speed until the mixture is almost thoroughly combined. -
Exchange List 2009
Updated October 2015 PROTEIN EXCHANGE LIST 2015 1 gram protein list Each of the Following in the Amount Stated = 1 Exchange NOTE: Information is correct at time of printing. Always remember to check food labels incase any products have changed. Updated October 2015 BREAKFAST CEREALS Breakfast Cereal Grams Measurements Harvest Morn Chocolate Pillows 18g 1 level blue scoop Kelloggs All Bran Branflakes 9g 2 level tablespoons Kelloggs Cocopops 18g 2 ½ level blue scoops Kelloggs Cornflakes 14g 2 level blue scoops Kelloggs Crunchy Nut Flakes 17g 2 level blue scoops Kelloggs Frosted Wheats 10g 5 pieces Kelloggs Frosties 22g 2 ½ level blue scoops Kelloggs Honey loops 14g 2 level blue scoops Kelloggs Mini Max 9g 7 pieces Kelloggs Raisin Wheats 11g 5 pieces Kelloggs Rice Krispies 17g 3 level blue scoops Kelloggs Rice Krispies Multigrain Shapes 13g 2 level blue scoops Kelloggs Special K 11g 1 level blue scoop Kelloggs Special K Red Berries 11g 1 ½ level blue scoops Nestle Coco Shreddies 11g 1 level blue scoop Nestle Cookie Crisp 14g 2 level blue scoops Nestle Curiously Cinnamon 18g 2 level blue scoops Nestle Frosted Shreddies 11g 1 level blue scoop Nestle Golden Nuggets 13g 1 ½ level blue scoops Nestle Honey Cheerios 12g 2 level blue scoops Nestle Honey Shreddies 11g 1 level blue scoop Nestle Nesquick 13g 1 ½ level blue scoops Nestle Oat Cheerios 11g 2 level blue scoops Nestle Shredded Wheat Bitesize 9g 6 pieces Nestle Shreddies 10g 1 level blue scoop Oatibix 8g ⅓ biscuit Oatibix Flakes 11g 1 level blue scoop Porridge 9g 2 level tablespoons Ready Brek 8g 1 level blue scoop Weetabix 10g ½ biscuit Weetabix Banana 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Crispy Minis Chocolate Chip 10g 4 pieces Weetabix Crispy Minis Fruit & Nut 10g 4 pieces Weetabix Golden Syrup 11g ½ biscuit Weetabix Organic 10g ½ biscuit Weetos 12g 1 ½ level blue scoops NOTE: Information is correct at time of printing. -
The Restaurant Menu
AMAN’S TRIBUTE TO GREEK FLAVOURS Fresh, seasonal ingredients are grown in gardens and on farmland, foraged from forest floors, or plucked fresh from the oceans, then transformed by the simple alchemy of the kitchen into bold, heart-warming dishes, alive with flavors. «Kali Oreksi» Soup Salads Cold Summer Soup Greek Salad Organic Tomatoes | Kalathaki | Kalamata Olives 25 Daily Chef’s Selection 13 Leafy Salad with Colorful Cherry Tomatoes Avocado | Lemon-Dijon Mustard Vinaigrette 25 Cold Appetizer Summer Roots with Crumbled Goat Cheese Yoghurt Cheese Balls Beetroots | Carrots | Watermelon Radish | Asparagus | Bitter Orange Confit 19 Peach Carpaccio | Mint Vinaigrette 26 Warm Wild Herbs Salad Sea Bass Carpaccio Artichokes | Black-eyed Beans 25 Pink Grapefruit | Cucumber | Radish 28 Summer Salad with Black Garlic “Kaseri” Cheese Bocconcini & Ham from Proussos Monastery Strawberries | Arugula | Fennel | Almond Flakes | Melon | Nectarine 29 Balsamic-Strawberry Vinaigrette 25 Wagyu Beef Carpaccio Pasta & Rice Ossetra Caviar 89 Soya “Mince” and Fresh Tomato Signature Greek Ossetra Ikra Caviar Spaghetti 23 30gr of Caviar with Assorted Condiments and Blinis 235 Linguine with Gambari Prawns Confit Cherry Tomatoes | Citrus Zest | Herbs 36 Hot Appetizer Risotto Milanese Greek Summer Truffle | “Graviera” Cheese 35 Grilled Calamari Pumpkin Ravioli Split Pea Puree | Semi-Dried Tomatoes | Capers 27 Mascarpone | Orange | Sage 32 Fresh Fish & Seafood from the Aegean Sea Warm “Koilada” Prawns Vegan Pilaf Rice Basil | Lemon Oil 29 Vegetables | Dried Fruits